Separate the eggs. Beat the butter (or margarine) with the sugar in the food processor, add the yolks one by one, mixing well. Add cocoa, then pour the milk into a thin thread, half the amount of flour and mix.
Separately, in another bowl, beat all the egg whites with a pinch of salt until they froth, then put a spoonful of the egg white foam over the earlier composition. Now add the baking powder and the rest of the flour and mix with a spoon from bottom to top, to keep the composition aerated. I put a total of 10 tablespoons of flour, so that the composition is slightly liquid, but at the same time you can feel it in your hand that it is coagulated. To find out, look at the picture. Place the composition in a round pan, on a baking sheet, and bake for about 35 minutes.
Make a syrup from water with sugar and orange peel, let it boil for about 5 minutes. After removing from the heat, add the rum essence or any flavors or essences you want.
For the cream: heat the milk in a kettle. Separately, in a saucepan, mix the yolks with the sugar, vanilla seeds and flour. Slowly pour the hot milk, stirring and beating all the time with a whisk, then put the pan back on the fire. Now mix with a wooden spoon. Add the vanilla pod and pour a thin cup of coffee. Boil until thickened. When it started to thicken (you will see that it "bubbles" like a ciulama), stir a little more, then take the fire. Now remove the vanilla pod, add the butter and mix well.
After the countertop, cream and syrup have cooled, cut the countertop into three parts and syrup it.
Beat the whipped cream with the mixer until it hardens, but do not beat it too much, so that it does not shrink in the refrigerator, but as long as it remains soft, silky.
Fill the cake with vanilla cream, add the raspberry jam from place to place, then coat the cake with whipped cream, garnish with whipped cream and sugar decorations. Put a little whipped cream in a cup and mix with a little raspberry jam, but mix lightly with a teaspoon, not with the mixer, so that it does not shrink.
Let cool before serving.
Total time: 2 hours
If you like my recipe, you can also find it on my blog: http://ancutsa-cuisine.blogspot.com/2016/07/tort-cristina.html